2 portions; 5 min preparation; 30 min cooking time.
Cod is one of my favorite kind of fish, because it’s light, not very oily and combines well with pretty much everything. It could be served in combination with any vegetable that you prefer, since its taste is not overpowering. So today I decided to make a bold sauce to complement this fish.
I really love roasted bell peppers. They are sweet and light, and blend perfectly in a sauce because of the texture. Add more Mediterranean flavors and you will end with a super delicious sauce to accompany any of your dishes.
Mozzarella is good choice in this case. It melts and creates texture in the sauce, but it still allowed the vegetables to shine. If you are a ricotta or mascarpone fan though, feel free to use one of those cheeses. They will do the job perfectly as well. Whatever cheese you decide to use, the sauce will be amazing!
- 400 g fresh cod
- 400 g roasted red bell pepper
- 150 g mozzarella
- 1 tbsp capers
- 2 tbsp fresh parsley, minced
- 1 tbsp fresh basil, minced
- 1/4 tsp garlic powder
- 1 tsp Italian seasoning
- 1/8 tsp white pepper
- 1/8 tsp salt
- 1 tbsp olive oil
Heat oil in a wide cooking pan over high heat. Season the fish with salt and pepper. When the pan is hot, add the fish. Cook the cod for 3 min on each side until it turns golden. Remove from the pan and set aside.
Remove the seeds from the roasted bell pepper. You can use bell pepper from a jar. Wash it under streaming water to remove any seeds and pickled taste. Put in a blender and blend until very smooth and fine.
Reduce the heat to medium. Add more oil if necessary. Add the bell pepper puree and cook it for a couple of minutes. Add the seasonings and capers. Add a little bit of water if it’s too thick.
Cut the mozzarella very fine. Add it to the red bell pepper and stir until it melts.
Cut the fresh herbs very fine. Add to the sauce. Cook it until the extra water evaporates. The sauce should be thick and smooth. Serve over the fish fillets. Garnish with fresh basil or parsley. Enjoy!